Slices of this delicious creation of Judy Simpson of Maple Ridge, B.C., look fabulous fanned out on the serving plate.
- Portion size 6 servings
- Credits : Canadian Living Magazine: November 2006
Ingredients
Sauce:
Method
Place chicken between plastic wrap; pound with flat side of meat mallet to 1/4-inch (5 mm) thickness. Sprinkle with pepper. Top each with prosciutto slice, Swiss cheese slice and 4 leaves spinach. Starting at narrow end, tightly roll up. Wrap individually in plastic wrap; refrigerate for 30 minutes. (Make-ahead: Refrigerate for up to 24 hours.)In shallow bowl, combine flour, salt and pepper. Unwrap chicken and roll each in flour mixture, shaking off excess.
In large skillet, heat oil over medium-high heat; brown chicken, in batches. Transfer to foil-lined rimmed baking sheet. Bake in 300°F (150°C) oven until chicken is no longer pink inside, about 20 minutes.
Sauce: Meanwhile, in same skillet, heat oil over medium heat; fry shallots and prosciutto until light golden, about 5 minutes. Add mushrooms, red pepper, thyme and garlic; fry, stirring occasionally, until tender, about 6 minutes.
Add wine; simmer, stirring and scraping up browned bits from bottom of pan, until almost no liquid remains, about 4 minutes. Stir in chicken stock; bring to boil. Reduce heat and simmer until reduced by half, about 10 minutes.
In small bowl, whisk cornstarch with 2 tbsp (25 mL) cold water; whisk into sauce and boil, stirring, until thickened, 2 minutes. Serve with chicken.
Nutritional facts Per serving: about
- Sodium 901 mg
- Protein 45 g
- Calories 379.0
- Total fat 15 g
- Cholesterol 113 mg
- Saturated fat 6 g
- Total carbohydrate 12 g
%RDI
- Iron 13.0
- Folate 14.0
- Calcium 25.0
- Vitamin A 20.0
- Vitamin C 57.0
